Tarragon Chicken Recipe
Weeknight dinners are a lot more troublesome than they appear to be; you have to find the perfect balance between time and taste. Here is a recipe which can become a welcome addition to your weeknight meal rotation plan. A little preparation with readily available ingredients you can create the magic of French restaurant flair in your own kitchen. The classy and elegant appearance of this dish is also perfect for small dinner parties. Try the perfect interaction of tarragon and chicken in a creamy sauce and be amazed.
3 boneless and skinless chicken breasts (halved)
2 tablespoons fresh tarragon leaves (half finely chopped & half whole)
Salt to your taste
½ teaspoon black pepper
½ cup heavy cream
¼ cup dry white wine
1 medium sized onion (chopped)
2 cloves garlic (minced)
1 teaspoon lemon juice (optional)
¼ cup water
2 tablespoons olive oil
Rinse chicken with water; pat dry with a paper towel.
Season chicken with ½ teaspoon pepper and salt; make sure to coat it evenly.
Heat 1 tablespoon olive oil in a skillet over medium flame. Add half of minced garlic and sauté for 10 seconds until it becomes fragrant. Now, carefully place the seasoned chicken pieces (smooth side down) in hot oil. Brown both sides of the chicken in the oil for about 1 minute on each side. Transfer browned chicken to a plate; set aside.
To the same skillet add remaining olive oil. When it is hot enough put finely chopped onions with remaining minced garlic. While stirring occasionally cook it for 40 seconds until onions become soft. Scrap up browned bits from the bottom of the skillet with a wooden spatula.
Now add ¼ cup dry white wine to the onions. Cook it for 40 seconds. While stirring continuously add ½ cup heavy cream with 1 tablespoon of finely chopped tarragon. Combine well. Reduce heat to low.
Return the chicken to skillet and cover with a lid; cook for 8 minutes or until tender. Separate chicken to a serving plate when it’s done. Add 1 teaspoon lemon juice and remaining tarragon to the sauce while stirring; let it cook until it gets desired consistency. Taste the sauce; adjust the seasonings to your preference if it feels bland. Off heat and pour the sauce over chicken. Serve it hot with crunchy salad and bread.
Notes & Tips:
You can pound a whole breast thin instead of cutting it.
Dried tarragon can be used in the place of fresh leaves.
Chicken/ vegetable broth can replace the water.
Cooking time varies according to the thickness of the chicken.
For variation use cashew butter in place of heavy cream.